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Strawberry Peach Sorbet

Yield 4 Servings


  • 1 lb strawberries, hulled & halved
  • 2 Tbsp sugar
  • 2 (15oz) Naturally Sweet Sliced Peaches (OR 2 medium peaches, pitted & sliced. I used the canned ones because peaches aren't in season yet & I used what I had on hand.)
  • 3/4 cup peach nectar
  • honey, optional


  1. Allow strawberries to macerate with the sugar in a bowl in the fridge for an hour, stirring occasionally.
  2. Puree strawberries with any liquid the sugar extracted in a food processor or blender. Add peaches & nectar. Blend again.
  3. Sweeten with additional honey if needed/desired. You may also strain the mixture in a mesh strainer at this point if you don't want seeds in your sorbet.
  4. Place the mixture in an ice cream maker & follow the manufacturer's instructions for a soft-serve texture or pour the pureed fruit into a freezer safe container with a lid and freeze for 2 to 4 hours, or until firm. Scrape the top of the frozen sorbet with a fork to create shavings, or heat an ice cream scoop under warm water to scoop it up.

Recipe Notes

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